- Hi all.
The dessert board I did for last weekend came out pretty well, so
thanks for all of the suggestions on the food dyes.
The saffron and parsley boiled sugar candies I used for making my
mosaic pieces worked well. The saffron had a REALLY strong flavor
because of how much I needed to use to get a strong yellow--not
something I would want to eat a lot of. The parsley didn't come out
very dark, but it had an interesting flavor that I liked better than
the saffron. The pomegranate for the purple was problematic. In
spite of bringing it to the proper temperature, it remained sticky
and didn't cool to a hard crack. I had problems getting it off of
the foil I had poured it on (and got several great suggestions for
avoiding this if I ever do it again).
I'm still waiting for folks to send me copies of the pictures they
took. Since I sprained my knee on the way out the door ("SNAP!" is
not a sound you ever want your joints to make!), I didn't go back for
my camera. I'll post them when I get them.
Oh, and Kass, there are plenty of those gilded dates left!